What should breakfast be like after a busy day? Eat pancakes and steamed buns in one bite while sleepily, swallow deep-fried dough sticks with soy milk, or drink a cup of coffee that doesn't wake you up?

“Breakfast can not only provide people with a steady stream of energy and replenish the yang energy needed by the body. If you don’t eat breakfast, it will be difficult to replenish the energy the body needs. At the same time, skipping breakfast will also make people It is easy to gain weight, which will have a negative impact on the gastrointestinal tract in the long run. ”

Dangers of not eating breakfast

1. Easily get gallstones. Bile in the gallbladder starts to be stored again after dinner. If you don't eat breakfast the next day, after about 12 hours of storage and concentration, the cholesterol saturation in the bile will be high, and cholesterol crystals will easily form. Day after day, stones will gradually form. When eating breakfast normally, due to the contraction of the gallbladder, cholesterol is excreted with the bile. At the same time, the food stimulates bile secretion, which will not easily cause the cholesterol in the bile to be oversaturated, so it is not easy to form stones.

2. Increased risk of cardiovascular disease. Because after a night of fasting, the viscosity of platelets in human blood increases, blood viscosity increases, and blood flow slows down, significantly increasing the risk of stroke and heart disease. Slow blood flow can easily form small blood clots in blood vessels and block them. If the coronary arteries are blocked, it can cause angina or myocardial infarction.

Recommended breakfast recipe - Pistachio tart with crispy tart crust

Ingredients

Pistachio tart crust

6 ounces (1? bar) unsalted butter, room temperature

? cup plus 2 tablespoons sugar

Salt, a pinch

1? cup plus 1 tablespoon flour

Pistachio filling:

1 1/3 cups unsalted pistachios kernels

2 tablespoons flour

? cup plus 1 tablespoon sugar

6 ounces (1 stick) unsalted butter, room temperature

2 eggs

? teaspoon salt

Directions

Preheat the oven to 350 degrees

Pistachio Tart Crust

In a bowl, use an electric mixer to combine all the ingredients and mix until well combined. Remove dough from bowl and press evenly into sprayed fluted 9-inch tart pan. Chill in the refrigerator for at least 30 minutes. Take it out from the refrigerator, put a circle of parchment paper in it, and cut it into appropriate sizes. Fill with dried beans, enough to cover the parchment paper. Bake tart crust until golden brown, about 10 minutes, remove from oven and cool completely. Once cool, remove the beans (or store for later use).

For the Pistachio Filling:

Place the pistachios in a food processor until grainy (some pistachios will be mealy, others will be coarse). Place the pistachios in a mixing bowl, add all the other ingredients and mix with a spatula until fully incorporated.

Pour the pistachio filling into the baked tart shell, smooth the top with a spatula, and bake for 30-40 minutes, until the filling is golden brown and set. Test baking by inserting a clean knife or toothpick into the center, it should come out clean and non-sticky, and the tart should not be wobbly. If the crust starts to brown before the pie is done, cover with aluminum foil and bake until done.

Can be served with cream or ice cream.

NOTE: Bake times may vary based on oven and altitude.